Christmas Stollen
(Recipe makes 12 Stollen loaves)
Group I
Ingredient
KG
Cake flour
2.000
0.400
Eggs
0.060
Bakels Instant Dried Yeast
0.050
Water
1.000
Bakels Merita Shortening
0.050
Total Weight: 3.560
Group II
Ingredient
KG
Bakels Bakers Mix Blue Label
2.000
Broken Pecan Nuts
0.150
Bakels Glace Red Cherries
0.050
Bakels Glace Green Cherries
0.050
Bakels Almond Essence
0.001
Total Weight: 2.251
Group III
Ingredient
KG
Bakels Persipan Fancy (optional)
2.400
Total Weight: 2.400
- Place Group I ingredients into the mixing bowl.
- Mix together on slow speed for 2 minutes and then fast speed for 6 minutes until dough is well developed.
- Add Group II and fold in to the dough.
- Allow dough to rest for ±10 minutes.
- Scale as required and mould into torpedo shapes.
- First proof ±5 minutes.
- Group III: Place a small rolling stick across the centre of the shaped dough and press down to make a horizontal indent. Roll Persipan Fancy into a sausage shape 2cm in diameter and place into the indentation and then fold the dough over the Persipan Fancy.
- Final proof 35 - 40 minutes.
- Bake at 180ËšC for 50 minutes.
- After baking, brush the top with melted Mastermarg Yellow and dust lightly with Pettina Castor Sugar, followed by a light dusting of Pettina Icing Sugar.
